A light yet satisfying salad of cooked quinoa, cherry tomatoes, fresh basil and a lemon and olive oil dressing. It can be served on its own or alongside a main course as a gluten-free plant-based meal.
Rinse the quinoa thoroughly in a fine-mesh sieve. Bring it to a boil in a pot with two 200 ml measures of water, then simmer for about 12–15 minutes, until the water is absorbed.
Spread the cooked quinoa on a large tray and leave it to cool to room temperature.
Halve the cherry tomatoes, finely chop the red onion and roughly chop the basil leaves.
Combine the cooled quinoa with the vegetables. Add the olive oil, lemon juice and salt, toss well, then serve immediately or chilled.
Important: Rinse the quinoa thoroughly before cooking. If the naturally bitter coating on the grains is not washed away, it can leave a slightly bitter taste in the salad. Do not mix the quinoa with the dressing until it has cooled completely; dressing it while hot can wilt the tomatoes and basil.
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